PREPARE THE COOKIE DOUGH

1. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the gluten-free 1:1 flour, almond flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, nutmeg, cardamom, and cloves. Set aside.
3. Add the butter, granulated sugar, and light brown sugar to a large mixing bowl or the bowl of a stand mixer. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat on medium speed for about 2 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
4. Add the egg and vanilla extract and mix until combined.
5. Add the dry ingredients in two additions, mixing on low speed just until a cohesive dough forms and no flour streaks remain.

BAKE THE COOKIES

1. In a small bowl, stir together the granulated sugar and cinnamon for the coating.
2. Scoop the cookie dough into 2 1/2-tablespoon (45 g) portions and roll into balls. Roll each dough ball in the cinnamon sugar until evenly coated.
3. Arrange 6 cookie dough balls on the prepared baking sheet, leaving space between each cookie. Bake one sheet at a time for 9–12 minutes, until the edges are set and the centers are puffed and no longer appear wet. For soft, chewy cookies, remove them from the oven while the centers still look slightly underbaked; they will continue to set as they cool on the pan.
4. Immediately after removing the cookies from the oven, gently swirl a large round cookie cutter or bowl slightly larger than the cookies around each one to create an even, round shape.
5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with additional cinnamon sugar, if desired.

Store the cookies in a airtight container for 4–5 days.